I rubbed my pork butt with cayenne, paprika, valencia orange zest, lime zest, black pepper, cumin, garlic powder and salt and smoked at 225 for 10 hours in my cabinet smoker over applewood chips. I then wrapped it in foil and placed in my oven overnight for another 10 hours at 225. This morning I prepared a mojo with squirts of orange and lime juice (both fresh), olive oil, tons of minced garlic, onion powder, black pepper, cumin, splash of dry white wine, and salt. I removed the pork from the oven and unwrapped it. The bone pulled out without resistance. I tossed the meat in the crock potmaking sure to include the pork fat drippngs, added my mojo and will leave on warm setting with the lid secured until dinner.
While the pork was smoking, I rubbed down 2 poblanos and a 2 jalepenos with olive oil and smoked for 4 hours. I removed the stems from all chilis, and the seeds from the poblano before processing the chilis in a blender with fresh tomato, a little chopped onion, lime juice, salt and pepper.
Will make a vinegar-based slaw and break out the corn tortillas.
Pork tacos tonight:toast:
On january 1, i will start another 4 month pescatarian run. I am thinking of moving in that direction permanently for health reasons, so will enjoy the meat while I can:toast:
While the pork was smoking, I rubbed down 2 poblanos and a 2 jalepenos with olive oil and smoked for 4 hours. I removed the stems from all chilis, and the seeds from the poblano before processing the chilis in a blender with fresh tomato, a little chopped onion, lime juice, salt and pepper.
Will make a vinegar-based slaw and break out the corn tortillas.
Pork tacos tonight:toast:
On january 1, i will start another 4 month pescatarian run. I am thinking of moving in that direction permanently for health reasons, so will enjoy the meat while I can:toast:
